Gluten Free Labeling of Foods
Gluten refers to specific proteins (e.g. glutelins and prolamins) that are naturally found in gluten-containing grains. For some, especially those with celiac disease, these proteins can cause...
Category: Health
Nutrition Labeling
The 1990 Nutrition Labeling and Education Act was established to provide consumers with accurate information about what is in the food products they are eating. The law provides rules for nutrition...
Stress Management
What is Stress? Stress is a process in which environmental demands strain an organism’s adaptive capacity resulting in both psychological demands as well as biological changes that could place at...
Losing Weight is More Than Counting Calories
In January many people make a New Year’s resolution to improve their health by losing weight and/or exercising on a regular basis. However, any time of the year is a good time to reach a healthy...
Food Safety for Community Suppers
Community suppers are gatherings where groups of people with common interests can socialize, network, celebrate or work while sharing a meal. These events are fun and productive but can quickly lead...
Norovirus
Introduction Norovirus is a virus that causes gastrointestinal illness. It is highly contagious and one of the most common foodborne pathogens. Norovirus is responsible for more than 50% of...
Campylobacter jejuni
What is Campylobacter? Campylobacter jejuni is a species of bacterium that causes foodborne illness. It is one of the most common causes of diarrheal illnesses in the United States. The infectious...
Planning for Snacks
What is a Snack? A snack is a food and/or beverage consumed between meals when you are hungry or bored. It should be: nutrient-rich and planned as part of your daily menu. satisfying enough to...
Measurement Conversions for Recipes
Measuring Equivalents Dry or Liquid Ingredients Equivalent Measurement American Standard 3 teaspoons 1 Tablespoon 4 Tablespoons ¼ cup 5⅓ Tablespoons ⅓ cup 16 Tablespoons 1 cup Weight ½ pound 8 oz. 1...
Packing Lunches for School-Age Kids
According to a 2004 survey by the American Dietetic Association, 83% of school-age kids bring lunch at least once or twice a week. A peanut butter and jelly sandwich is a nutritious lunch choice,...
E. coli O157:H7
Quick Facts about E. coli O157:H7 Name—Escherichia coli (E. coli) O157:H7 Disease—Hemorrhagic Colitis Onset—Usually 3 to 4 days (may be 1 to 10 days) Symptoms: Severe abdominal cramping and...
Food Safety for the Chronically Ill
The chronically ill, such as those undergoing cancer treatments and individuals with AIDS, diabetes or kidney disease, are more susceptible to contracting a foodborne illness because of their...